Friday, 18 January 2013

As part of this new health kick of mine, I have been discovering a bunch of fabulous recipes that have no wheat or dairy in them (though sugar is hard to leave out, when making cookies... right?)

Here is the recipe:

200g Margarine

125g Caster Sugar (or Coconut Palm Sugar, which is amazing)

335g Gluten Free Flour (Doves Farm to a great one - you can also add a little Corn flour/Semolina or Rice Flour to give the cookies an added crunchiness)

2 Large Egg Yolks

2 tsp Vanilla Extract

Preheat oven: 180°C, fan 160°C, 350°F, Gas 4

1. Mix the butter and sugar together until they are well combined.

2. Add the egg yolks and vanilla extract and mix well.

3. Add the Gluten Free flour (and Rice Flour/Corn Flour if you fancy) in stages,mixing it into
the other ingredients well before adding more gluten free flour. You
will find that you will have to use your hands to incorporate the
majority
of the flour as the dough will become quite stiff.

4. Lightly flour a surface with gluten free flour to roll the shortbread dough out on. Roll out the dough to a depth of 5mm (¼").

5. Cut cookie shapes out of the dough (I used Fred's Letter Press Cookie Cutters) and place on a
baking sheet lined with baking parchment. Re-roll the trimmings so that
you can make more cookies with the remaining dough.

6. Bake for 18-20 minutes until the edges of the
shortbread are turning golden. Remove from the oven and leave for a few
minutes on the baking tray, then transfer to a cooling rack.

I was Blog Surfing the other day and found the pattern for this fabulous crochet bobble blanket, which inspired me to make a cushion (sligh...

If you please...

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